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Brew Method: Put the tea into the Lid cup or Clay teapot with 1/4 full. Use 95°C boiling water to rinse the tea, and use 95°C boiling water to soak the tea for about 20-30 seconds, then pour out to drink. It can be brew about 5-6 time

Sweet and succulent with a nice long floral finish. Creamy and smooth, hence its other name 'Milk Oolong'. This tea is slightly buttery and sweet with a lingering finish and evolves nicely over many steepings.

About Jin Xuan Milk Oolong Tea (From WIKI)

Jin Xuan (金萱; pinyin: jīn xuān; literally "Golden Daylily") is a 1980 developed variety of Oolong tea. The tea is also known as # 12 or as "Milk Oolong" (Nai Xiang). It originates from Taiwan. The taste is light and flowery and sometimes referred to milk. This tea variety can be grown at higher attitudes and the yield is about 20% higher compared to traditional tea varieties. These circumstances made him become one of the most popular varieties among tea farmers in Taiwan and Thailand. The widely advertised milky flavor of Jin Xuan is not natural but is added by aromatization. Reputable dealers usually declare whether it is a natural or flavored oolong. A flavored Jin Xuan can be recognized before the tea is steeped. The added flavors mask the natural tea flavor significantly.

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